Photo Credit: Barilla®

Pasta alla Norma

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pasta alla norma

Pasta alla Norma

Total Time: 1 hour
Course: Dinner
Keyword: barilla, barilla pasta, eggplant, pasta, rigatoni
Servings: 6 people
Author: Barilla®

Ingredients

  • 1 box Barilla® Collezione Rigatoni
  • 1 (28 oz) can peeled tomatoes, diced
  • 1 small eggplant, washed, dried; diced or Julienne cut
  • 1/2 cup yellow onion, coarsely chopped
  • 1 1/2 cups pressed ricotta cheese, grated
  • 2 tablespoons extra virgin olive oil
  • 6 basil leaves, torn
  • 1 whole garlic clove, peeled
  • Flour
  • Extra virgin olive oil for frying
  • Salt and black pepper to taste

Instructions

  • Place cut eggplant in a colander and sprinkle with salt to purge them from the inner moist.
  • After about half an hour, flour and fry in abundant olive oil.
  • In a skillet, sweat onion and garlic clove with olive oil. Then add tomatoes to the pan.
  • Season with salt, pepper and cook for about 10 minutes, then strain in a vegetable mill.
  • Add fried eggplant to the tomato sauce.
  • In the meantime, cook pasta according to package directions.
  • Drain pasta, and dress with the sauce, top with basil.
  • Plate and sprinkle with the cheese.

Notes

Alternative Pasta Shapes:
This is a classic recipe from Sicilian cuisine that can be prepared with short pasta, such as Tortiglioni or Penne.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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